Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix with a whisk or fork.

Add in the eggs, milk, vegetable oil, and vanilla extract. Mix until well combined.

Slowly stir in the boiling water until the batter is thin.

Divide the batter evenly between the prepared pans and bake for about 30-35 minutes or until a toothpick comes out clean.

Allow cakes to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.

In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, and mix in the heavy cream and vanilla until fluffy.

Layer one cake on a serving plate, spread frosting, sprinkle shredded coconut, and repeat with the second layer. Frost the top and sides of the cake.

Add extra coconut on top for decoration if desired.